To begin making the Irish cream bundt cake first pre-heat the oven to 170 deg C.

Grease a 10 cup bundt pan.

Mix the Irish cream with the milk in a small bowl or jar.

Sieve the flour, baking powder and coffee.

Whisk the butter and sugar till the mixture is light and fluffy.

Add the eggs one by one and whisk. Add 1-2 tablespoon of sieved flour if the mixture curdles.

Add vanilla extract and mix. Add the flour, alternating with the Irish cream-milk mixture.

Mix till all the flour has been incorporated. Place the batter in the prepared tin.

Bake for about 60-65 minutes or until a tooth pick inserted into the cake comes out clean.

Cool the cake in the pan for 8 to 10 minutes. Invert on a cooling rack and cool completely.

To make the glaze. Mix the Irish cream with the sugar and mix to make a thin flowing glaze.

Place the cake on a serving dish and drizzle the glaze over it. Slice and serve as it is or with a scoop of ice cream.

Serve Irish cream bundt cake as it is or with your favourite ice cream for an indulgent party dessert.